Beef Barbecue Sandwiches
(from SusanLiz’s recipe box)
Crock PotServes 12 people
- 1 boneless chuck roast (3 pounds)
- 1 cup barbecue sauce
- 1/2 cup apricot preserves
- 1/3 cup chopped green or red pepper
- 1 small onion, chopped
- 1 T. Dijon mustard
- 2 tsp. brown sugar
- 12 sandwich rolls, split and toasted
Cut the roast into quarters; place in a greased 5-quart slow cooker.
In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast.
Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast and thinly slice; return meat to slow cooker and stir gently.
Cover and cook 20-30 minutes longer.
Skim fat from sauce. Serve beef and sauce on rolls